• Leanne Fullwood

Carrot, Courgette and Feta Flapjacks

Updated: May 3, 2019




The inspiration behind this recipe started a few years ago when I had a total meltdown on a bike ride having consumed a mountain of sugar trying to get through my first 50 mile ride... I don't normally eat a lot of sweet stuff anyway so stuffing my face with jelly babies and jaffa cakes was never going to end well! I set out on a mission to find some home baked, savoury alternatives and this is one of the many things I came up with. Play around with the recipe- I do add a fair chunk of salt, pepper and cayenne and you could also throw in a few chopped nuts (replace some of the seeds). I eat these on the bike, at work (during the last slump of a 13 hour shift) and just about any other time I fancy one!


I make a double batch, wrap in foil backed baking parchment and freeze in a freezer bag. If I'm out on a long ride or just need a stash of emergency snacks, I always know I have some ready to go! (I would, however, state that these are the absolute BEST, still warm and straight out the oven). Let me know what you think


Carrot, Courgette and

Feta Flapjacks

Makes 12-14 bars


Ingredients

120g melted butter

225g Rolled Oats

150g Grated Courgette (approx 1)

150g Grated Carrot

120g Mixed Seeds (pumpkin/sunflower)

150g Crumbled Feta Cheese

Salt and Freshly Ground Black Pepper

2 tsp Dried Roesmary

1 tsp Dried Thyme

1/4 tsp Cayenne Pepper

3 Eggs, beaten,


Method


1. Pre-heat oven to 200'C/Gas 6


2. Grease and line a 20cm square pan (I actually used a rectangular tin the last time I made them so anything roughly this size will work fine)


3. Gently melt butter in a large saucepan. Remove from heat, add the rolled oats, courgette and carrot.


4. Add the mixed seeds and feta cheese.


5. Season with salt and pepper. Add the dried herbs.


6. Stir in the Beaten Eggs, mixing thoroughly.


7. Pour mixture into baking tin and press down firmly.


8. Bake for 18-20 minutes until set and golden (15 minutes of using silicone bar moulds).


9. Cut into either 12 or 14 squares (depending on who you're feeding!)


10. Cool in the tin for about 10 minutes, then ease out and cool completely on a wire rack.



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